How to make Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe - Tiger prawns pan seared and then cooked with spicy sauce.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (kolambi/jhinga) ( प्रॉन/कोलम्बी/झींगा ) , Chilli garlic sauce ( चिल्ली गार्लिक सॉस )

Cuisine : Fusion

Course : Main Course_Seafood

Pan seared Lemon chilly Tiger Prawns with Moilly s

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Pan seared Lemon chilly Tiger Prawns with Moilly s checkout Chingri Malai Curry , Prawns with Onion, Curry Leaves and Chillies , Palak Methi Prawns , Kadai Prawns With Roasted Pepper Jam . You can also find more Main Course_Seafood recipes like Grilled Prawns In Vodka Sauce, Pan Seared Fish with Soy Sauce, Steamed Tandoori Pomfret, Lemon Coriander Prawns. Or try out these recipes from Fusion Cuisine like Stuffed Baby Potatoes, Orange and Olive Oil Cake, Cuban Potatoes, Rice Flake Fish.

Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe Card

Pan seared Lemon chilly Tiger Prawns with Moilly s
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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Pan seared Lemon chilly Tiger Prawns with Moilly s

  • Prawns (kolambi/jhinga) 4

  • Chilli garlic sauce 2 tablespoons

  • Coconut oil 30 millilitres

  • Mustard seeds 1 tablespoon

  • Curry leaves 8-10

  • Onion sliced 1 large

  • Ginger chopped 15 grams

  • Garlic chopped 15 grams

  • Green chilli chopped 1

  • Coconut cream 200 grams

  • Lime leaves 3

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Black pepper powder 1 teaspoon

Method

Step 1

Deshell prawn with tail on & clean . Give it a cut on the back Rub it with the chilly garlic sauce Cook on a hot plate with a cover. Remove, plate it and serve hot wih the moily sauce

Step 2

MOILY SAUCE METHOD : Heat oil add in the mustard seeds, curry leaves, and then the sliced onions and saute till translucent

Step 3

Add in the chopped ginger, garlic, chilly and saute for few seconds Add in the turmeric powder, chilly powder, black pepper powder and mix well

Step 4

Add in the coconut cream , lime leaves and boil on slow fire for 8-10 minutes. Add salt, mix well ,and remove.

Step 5

Strain it to a smooth consistancy and serve by pouring it over the pan seared prawns.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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